Beetroot and Spinach Salad with Caramelized Nuts and Citrus Vinaigrette Dressing
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It has a very contrast taste: sweet beetroot - bitter-sour grapefruit, sweet caramelized nuts - sour pomegranate grains, blue cheese, and cayenne pepper that adds a bit of hotness and dressing … The dressing is a topic of another conversation. It fulfills its role for 100%: combines all the ingredients but does not mute the main ingredients but rather enhances them.
Firstly, you need to heat up the oven to 200 degrees.
Peel 4 small beetroots and cut in the quarter and then every piece in half again. Cover the small baking sheet with parchment and put there beetroot. Add a few tbsp of olive oil, salt, and pepper. Mix. When the oven is done, put there baking sheet for 30 minutes.
Mix 75 g of walnuts and 2 tbsp of honey. Add cayenne pepper on the tip of the knife. Mix all together. Take another small baking sheet, cover with parchment, and put nuts with honey. Place them to the oven for 15-20 minutes.
Take a jar with a twist cap. Mix there 2 tbsp of olive oil, 1 tbsp of white wine vinegar, 1 tbsp of honey, squeeze 60 ml of orange juice, add zest from 1 orange. Close a jar and shake for 0,5-1 minutes to mix ingredients. Then open and taste, add salt and pepper to taste.
Clear 1 grapefruit from peel and inner parts.
At this point, the nuts are probably ready, take them from the oven and let to cool down.
In 30 minutes take the beetroot off the oven and let it cool down. When the beetroot is cooled to the temperature when you can easily touch it with hand, mix it in a bowl with 150 g of spinach leaves and grapefruit.
Add caramelized nuts and a half of pomegranate grains on top.
Then tear with a hand 75 g of blue cheese and add on top.